Masala Dosa

Masala Dosa

Ingredients:
1 cup plain rice.
1 cup parboiled rice.
1/4 cup white udad dal.
1/2 tsp. methi (fenugreek) seeds
1 /2 tsp soda bi carbonate
1/2 cup curds the batter.
10-12 tsps. ghee or oil as preferred
water for grinding
Method:

• Wash the rices and dal together.
• Add plenty of water and methi seeds.
• Allow to soak for 7-8 hours or overnight.
• Rewash the rice by draining the water 2-3 times.
• Grind to a paste. Rawa -like grains should be felt in
• Add soda bicarb and salt and mix well.
• Keep aside in a warm place for 8-10 hours. Beat the curds well.
• Add to the batter, add more water if required.
• The consistency of the batter should be
• enough to thickly coat on a spoon when dipped.
• Heat the iron griddle or non-stick tawa well.
• Pour a spoonful of batter in the centre, spread
• with the back of the spoon to a thin round.
• Pour a tsp. of ghee or oil over it.
• Spread chutney spread over dosa.
• Place a tbsp. masala in the centre.
• Fold into triangle to cover masala.Remove with spatula when crisp.
• Serve hot with chutney and/or sambar.

For masala:
Ingredients:
2 large onions in vertical slices
2 large potatoes boiled and peedled
4-5 green chillies
1 tbsp. chopped coriander
8-10 cashews halved
1/2 tsp. each udad dal, cumin & mustard seeds
2 tbsp. oil
1/4 tsp. turmeric
salt to taste

• Chop potatoes coarsely. Chop green chillies.
• Heat oil, add cashews and brown lightly.
• Add dal, seeds and splutter.
• Add chillies and onions. Fry till tender.
• Add turmeric, salt, potatoes, coriander.
• Mix well.